蒜蓉粉絲蒸鮮魷 Steamed Squid with Garlic and Vermicelli **字幕CC Eng. Sub**
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- Опубликовано: 20 дек 2022
- 🟢材料:
鮮魷 1 隻, 300 克
粉絲 50 克
蒜頭 1整個
辣椒 2隻
薑 1 片
蔥 1 棵
澱粉 1 茶匙
糖 1/4 茶匙
鹽 1/8 茶匙
蠔油、胡椒粉 適量
熱油、蒸魚豉油 適量
🟢做法:
1️⃣ 把粉絲冷水浸軟♦¹ ,撈出瀝乾水分備用。
2️⃣ 把鮮魷洗淨,去內臟和皮,吸乾水,切花備用。
3️⃣ 蒜蓉爆香一半,加入另一半生蒜蓉中做成金銀蒜備用。
4️⃣ 把鮮魷♦²放入有金銀蒜的碗中,加入適量胡椒粉、1/8 茶匙鹽、少許蠔油、1/4 茶匙糖和 1 茶匙澱粉,拌勻。
5️⃣ 冷水下鍋把碟子放進蒸鍋中,預熱碟子至水滾,把粉絲放入碟中,鮮魷均勻鋪在粉絲上,大火蒸 3-5分鐘,至魷魚卷曲即熟透。灒入熱油及少許蒸魚豉油♦³。
📌煮食小貼士:
♦¹ 粉絲要用冷水浸泡,浸泡時間不要太長,軟身即可,浸泡過長或用熱水浸泡會令本菜口感會變差。
♦² 魷魚不需要醃,調好味道即可蒸。
♦³ 鹽和豉油宜少不宜多,因為粉絲很吸味,容易過鹹。
🟢Ingredients:
Fresh squid - 1 whole, 300g
Vermicelli - 50g
Garlic - 1 whole bulb
Chili pepper - 2 pieces
Ginger - 1 slice
Spring onion - 1 stalk
Cornstarch - 1 teaspoon
Sugar - 1/4 teaspoon
Salt - 1/8 teaspoon
Oyster sauce, white pepper powder - to taste
Hot oil, seafood soy sauce - as needed
🟢Cooking Directions:
1️⃣ Soak the vermicelli♦¹ in cold water until soft, then drain and set aside.
2️⃣ Clean the squid, remove the innards and skin, pat dry, and cut into pieces.
3️⃣ Saute half of the minced garlic until fragrant, and mix with the other raw half to create a "gold and silver garlic".
4️⃣ Place the squid♦² in a bowl with the "gold and silver garlic", add bit white pepper powder, 1/8 tsp salt, a little oyster sauce, 1/4 tsp sugar, and 1 tsp cornstarch. Mix well.
5️⃣ Place a plate in a steaming pot, preheat the plate until water has bring to boil, then arrange the vermicelli on the plate and evenly arrange the squid on top of vermicelli. Steam on high heat for 3-5 minutes until the squid curls and is cooked through. Sprinkle with hot oil and a little bit seafood soy sauce♦³.
📌Cooking tips:
♦¹ The vermicelli should be soaked in cold water until they become soft, but be cautious not to soak them for too long. Extended soaking or using hot water can affect the mouthfeel of this dish.
♦² No need to marinate the squid. Simply mix it with the seasoning and steam.
♦³ Use a small amount of salt and soy sauce, as the vermicelli absorbs flavor easily and can become too salty.
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色香味!流口水!
Thank you for sharing you cooking I'm helper in HK I always watching you the way you cook because grandma Chinese
快靚正👍
Really good and thank you!🤩
Looks delicious 😋
跟你煮 勁好食🤤
looks great🎉
正斗!今晚學整來食😊
好靓!
Oh yeah! This is dynamite. Love this dish. Thank you 👍
Look delicious..tasty..wish you success and be healthy always
呢個餸真係一流,祝冬至快樂!
謝謝您!😘❤️❤️
不错不错
Thanks ! Looks so good ❤
It was so easy to make and I’m not a cooking expert at all. Tasted really good and the instructions were easy and clear to follow. I used frozen squid but they turned out just fine! Thanks you for sharing this awesome recipe!
鱿鱼香脆😍😍😋😋
呢個餸易學難精 淨係切花都唔容易👍
好正
恭喜發財!㊗️萬事如意, 身體健康❤️❤️
正
肯定會好鹹
赞
Very important tip about warming up plate before putting in tung fun n squid to steam. Pouring over HOT oil is an advanced technique. I can imagine the fragrance of the soya sauce wafting from contact with hot oil!
This recipe is new to me, v unusual n looks delicious. Going to try on my next guest!
I believe it is not easy making RUclips videos. Thank u for all your hard work n your generosity in sharing. Love your recipes.
Your channel deserves more subscribers n viewers.
All the best to you!
Thank you very😘 all the best to you ❤️🌹🌹
P😂
家人甚愛吃魷魚,特別用蝦醬炒,但每次出品都很鹹,依這個菜譜相信自己有把握成功💪
另外,我較愛用“泰國粉絲”多過老師用的“龍口粉絲”
這個菜最後淋豉油要輕手一點, 因為粉絲很吸味, 多了會鹹。我平時喜歡在相熟的雜貨買散裝粉絲, 我覺得那間小店的散裝粉絲很爽口好食, 但今次拍片想外觀看來好的, 所以就買了這個。
👍
👏🏻
請問如用墨魚,要蒸多久? 謝謝。
👍🏿👍🏿👍🏿
如果落蝦醬又得唔得呢?
👍❤
KO LP
點解蒸3分鐘啲粉絲會夠熟?我蒸完好硬
粉絲硬身😂
以前的視頻附有文字詳述材料及步驟,現在沒有了🤔
影片拍攝剪接及後期製作都是我一人做, 但文字翻譯是我家人做的,以前youtube 的廣告費勉勉強強夠我們糊口, 但最近一年廣告費少了許多許多( youtube 有許多改動令廣告費下降不少), 連租都交不起, 家人都要被迫外出打工(家人健康差,我不想他外出打工), 為了讓家人放工有足夠時間休息, 所以我把文字說明停了, 不便之處敬請原諒!謝謝您支持!
都唔系蒜蓉蒸,而豉油蒸,唔对版窝。
點解粉絲會硬?好似未熟咁
影同煮。兩回事。你明的
你可以浸耐的……
粉絲已熟, 不硬。
冬粉怎麼覺得還沒熟硬硬的
在香港平時吃都是這樣子的
👍